Lentil Stew

A cold weather favorite at our house, and can be made with whatever vegetables you have on hand.

3 cups dry lentils

6 cups bone broth (or vegetable stock for a vegan version)

1 large onion (diced)

3 carrots (diced)

1 bunch turnips or 1 large sweet potato (diced into small cubes)

1 bunch leafy greens, such as kale or swiss chard (finely chopped)

1 head broccoli or cauliflower or a small bunch of asparagus (chopped)

2 TBS salt

1 tsp pepper

Avocado oil (can be substituted for coconut oil or olive oil)

In a medium saucepan, cook lentils in the broth until tender, about 20 minutes.

To begin cooking the vegetables, pour about 1 TBS of avocado oil in a separate pot or saucepan. 

Sauté the onion for 1-2 minutes until golden, then add the carrots, and other vegetables (add any available veggies or stick to your favorites!) 

Cook the vegetables until tender, then add the cooked lentils to create the stew. Season with salt and pepper.

If you prefer a thinner soup, simply add more broth until it reaches the desired consistency.

Ladle soup into bowls and serve hot. Enjoy!